|3 tbsp||loosely packed green tea leaves of your choice|
|2 ounces||crystallized ginger, roughly chopped|
|4 cups||cubed ripe honeydew melon|
|2 cups||ice cubes made from distilled water|
|Superfine sugar to taste|
|Thinly sliced honeydew melon|
|crystallized ginger in long pieces|
|fresh ginger juice|
1. Chill 4 tall glasses. Brew the tea leaves in 4 cups boiling water, allowing them to steep 4 minutes. Pour the tea through a fine-meshed sieve, pressing hard on the leaves to extract all the liquid. 2. Add the crystallized ginger to the brewed tea and let cool until it becomes infused with the ginger flavor, about 15 minutes, or longer if time allows. Chill in refrigerator until cold. Pass liquid through sieve to remove ginger pieces. (For a more spicy flavor, fresh ginger root can be substituted.) 3. Purï¿½e the melon and ice in the jar of an electric blender. Add tea-ginger infusion and process just to blend. Pour into tall chilled glasses and sweeten to taste with superfine sugar. Add a dash of fresh ginger juice if available. Garnish with a thin slice of honeydew wrapped with a slice of crystallized ginger.
Source: Cooking with Tea by Robert Wemischner and Diana Rosen, Periplus Editions, 2000.